Categories: Soup- Stew- Chowder- Chili

Ingredients

• 1 1/2 cups dried white beans
• 5 slices bacon
• 2 medium red bell peppers, chopped
• 2 medium onions, chopped
• 1 cup chopped carrot
• 1 tsp. sugar
• 1 tsp. onion powder
• 1 tsp. garlic powder
• 1/4 tsp. black pepper
• 1/8 tsp. cayenne pepper
• 4 cloves garlic, minced
• 6 cups unsalted chicken broth
• 1/2 cup chopped fresh parsley

Directions

1. Sort and wash beans; place in a large pot. Cover with 2 inches of water above beans; bring to a boil and cook 2 minutes.

2. Remove from heat and let strand 1 hour; drain.

3. Remove beans from pot and set aside. Thoroughly dry pot.

4. Cook the bacon in the now-dry pot om medium until crisp. Remove bacon; crumble and set aside.

5. To bacon drippings, add bell peppers, onions, carrot, sugar, onion powder, garlic powder, black pepper, cayenne pepper and garlic; cool 10 minutes or until browned. Stir in broth, scraping pan to loosen browned bits.

6. Add beans. Bring to a boil; cover, reduce heat and simmer 1 hour or until beans are tender. Blend some of mixture until smooth (use an immersion blender if available). After blending, return pureed mixture to pan. Stir in crumbled bacon and parsley and serve.

7. Soup may be thick; if necessary, thin soup with water to make 8 cups.

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